乳糖基本性能及不同规格乳糖的区别及应用.pdfVIP

药用乳糖的性能 及不同规格乳糖的区别及应用 MEGGLE MEGGLE 德国MMEEGGGGLLEE集团上海代表处 1 • 药用乳糖的性能 • 不同规格药用乳糖的区别及应用 • 以乳糖为基础的预混辅料 2 药用乳糖的性能 3 乳糖的来源 8 7 . 3 0 % 4 . 6 0 % 乳 清 蛋 白 4 . 1 0 % 酪 蛋 白 2 . 6 0 % 0 . 7 0 % 0 . 7 0 % 水 份 蛋 白 质 脂 肪 矿 物 质 乳 糖 4 生产流程 1. Whey Raw material: Whey with a pH value between 3.5 and 6.5 and a dry matter (DM) content of approx. 6 %. The raw material is concentrated in a vacuum evaporator until the 2. Concentration dry matter content reaches approx. 60 %. During the process the temperature exceeds 60 °C for some minutes. The concentrate is cooled down. Lactose crystals form. 3. Crystallization The lactose crystals are separated with the help of 4. Separation decanters/screen centrifuges. The lactose crystals are washed several times with drinking